Yellow Eyed Pea Vegetable Salad

I had never heard of yellow eyed peas until I was visiting my sister in Georgia and she took me to a peach stand.  The vendor was selling bags of yellow eyed peas.  I knew I wanted to try them out and am glad I did!


Salad ingredients:
1 lb. yellow eyed peas
1 bunch asparagus
1 red pepper, diced
1 small bunch broccoli, cut small bite size florets
½ red onion, diced
1 large red tomato, chopped
1 large yellow tomato, chopped
2 cloves garlic, minced
Dressing ingredients
1 t. basil
1 t. oregano
Juice from one lemon
¼ c. balsamic vinegar
2 T. water
1 t. Dijon mustard
½ t. salt


Overnight soak yellow eyed peas according to directions.  Once beans are properly soaked, rinse and add 6 cups of water to stock pot.  Bring to boil and reduce heat, cover and cook until beans are softened.  Usually a couple of hours is sufficient.

Microwave the asparagus on high for 4 minutes with ½ cup of water.  Drain water and rinse asparagus in cold water.  Slice the asparagus in 2” pieces on the diagonal. 

Combine the cooked beans with remaining salad ingredients.

Whisk together the dressing ingredients.  Pour over salad.  Chill for an hour and remix before serving.